Calamus is a herb with 59 known flavor compounds. The most distinctive molecule is isoshyobunone. It pairs most strongly with lavender, sharing 14 flavor compounds. Calamus appears in 37 recipes.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Calamus's inventory contains 15. Most of the other 44 compounds are below detection threshold.
+ 3 more — showing top 12 by class and threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Calamus's 59 known compounds break down by aroma category. Percentages are of compounds with a known label.
36 of 59 are distinctive to calamus — they appear in under 10% of foods. The remainder are the background most foods share.
Ordered by measured impact in calamus — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Calamus and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Compare Calamus side-by-side
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
<title>Abstract</title> <p> This study used hydro-distillation to evaluate the larvicidal potential of essential oils (EOs) extracted from seven plant species against <italic>Ae... Read abstract →
Rice blast, caused by the fungal pathogen <i>Magnaporthe oryzae</i>, is one of the most devastating diseases affecting global rice production. Plant essential oils (EOs) have been... Read abstract →
Acorus calamus is a medicinal plant known for its multifaceted health benefits, especially against inflammation and infectious ailments. In the current work, we attempt to investig... Read abstract →
Tenasserim turmeric (<i>Curcuma candida</i>), an edible species native to the Tenasserim Range along the Thailand-Myanmar border, has been traditionally consumed as a vegetable. Al... Read abstract →
Volatile phenylpropenes, including α- and β-asarone, are characteristic aromas of sweet flag (Acorus calamus) and have been used as ingredients in pharmaceutical applications. Howe... Read abstract →
